Herbs and spices ready for food use Specification for black and white pepper (whole and ground)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-06-1995

Publisher

British Standards Institution

Committees responsible
Foreword
Specification
1 Scope
2 References
3 Definitions
4 Sampling
5 Physical properties
6 Chemical composition
7 Packaging and storage
8 Marking
Annexes
A (normative) Description of whole and ground pepper
B (normative) Preparation of samples for chemical
tests
C (normative) Method for determination of content of
light berries
D (informative) Additional information
Tables
1 Chemical composition of whole pepper
2 Chemical composition of ground pepper
D.1 Levels of trace metals in pepper
List of references

Specifies requirements for whole, black and white pepper, derived from the dried berries of the vine Piper nigrum Linnaeus, and prepared for food use. Coverage includes: physical properties, chemical composition, marking, and packing and storage. Also gives definitions, tables and annexes.

This Part of BS 7087 specifies requirements for whole, black and white pepper (see Annex A), derived from the dried berries of the vine Piper nigrum Linnaeus, and prepared for food use.

This Part of BS 7087 also specifies requirements for ground pepper, derived from whole, black and white pepper conforming to this standard.

This standard does not apply to green peppercorns.

Additional information on further requirements that may be specified in purchase contracts is given in Annex D.

Committee	AW/34
DevelopmentNote	Supersedes 94/505509 DC and BS 7087-1(1989) (04/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType	Standard
Pages	12
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 7087-1:1989

Standards	Relationship
ISO/R 959:1969	Similar to

BS 4585-2:1982	Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981	Sampling of spices and condiments Methods of sampling
ISO 959-2:1998	Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
BS 4585-1:1983	Methods of test for spices and condiments Determination of extraneous matter
BS 4585-9:1981	Methods of test for spices and condiments Determination of acid-insoluble ash
ISO 959-1:1998	Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
BS 4585-3:1981	Methods of test for spices and condiments Determination of total ash
BS 4585-15:1985	Methods of test for spices and condiments Determination of volatile oil content
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis

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BS 7087-1:1995

Herbs and spices ready for food use Specification for black and white pepper (whole and ground)

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory